Home Dairy Recipes Blueberry Ricotta Lemon Cake

Blueberry Ricotta Lemon Cake

Blueberries, lemon and ricotta are always the perfect pair and they don’t disappoint in this cake. Sweet enough to serve as a lovely dessert, but not too sugary to have for breakfast or for a summer afternoon snack. The lemon glaze makes it a little more dessert-like, so omit if wanting something a little less sweet.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8

Ingredients

  • 1 1⁄2 cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 eggs
  • 1 1⁄2 cups ricotta
  • 1 tablespoon vanilla
  • Zest from one lemon
  • 1 stick butter, melted
  • 2 cups blueberries

Lemon Glaze

  • 1 cup powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon butter, melted

Instructions

Preheat oven to 350°. Generously grease a 9-inch cake or springform pan with non-stick spray. Set aside.

In a large bowl combine flour, sugar, baking powder and salt. In a medium bowl, whisk eggs, ricotta, vanilla and lemon zest until smooth; fold into dry ingredients just until blended. Then stir in melted butter, followed by 1 1/2 cups blueberries, being careful not to crush berries. Scrape batter into prepared pan and scatter remaining 1/2 cup of blueberries on top.

Bake cake until edges are golden brown and a tester inserted into the center comes out clean, 50-55 minutes. Let cool at least 20 minutes before unmolding. For glaze, mix powdered sugar, melted butter and lemon juice until smooth in a measuring cup with a spout for easy pouring. Remove from pan and place on cake plate, pour glaze over top if desired.

Notes

Ease: Moderate

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